The Science Nerd

Tag: Chinese take out

I have been extremely remiss in posting the second phase of our homemade Chinese Take Out meal.  However, I am finally sitting down to complete the adventure.

If you recall, it all began with egg rolls and egg drop soup.  The soup was good, the egg rolls weren’t.  We decided that next time we would just purchase egg rolls from the Chinese take out place.  Or, if I’m feeling ambitious, I might try to make them from scratch.

Part 2 of dinner was fried rice and General Tso’s Chicken.  The fried rice was fairly easy.  I cooked some rice and set it off to the side.  In my wok, I lightly scrambled 2 eggs and moved them off to a plate.  Then I added 2T of oil to the wok and stirred in my rice.  I let it cook for a few minutes, then added 1T of soy sauce, the egg and some chopped green onions and stirred it all together.  You could add almost anything you wanted to this recipe….meat, veggies – it’s up to your taste.

The General Tso’s Chicken was a bit more complicated.  Here is the recipe:

1 lb boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
4 small dried chilies, seeds removed (You can vary this according to how hot you want your sauce to be)

Cornstarch slurry
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch

1/2 cup cornstarch
1/4 cup water
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup white wine
1 can chicken broth (a can)


1  Place 3 T oil in wok and heat to 350 degrees.

2.  Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to  hot  oil and fry until crispy.

3.  Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.

4.  Add a small amount of oil to the wok and heat to 400 degrees.

5.  Add green onions and hot peppers and stir fry about 30 seconds.

6.  Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.

7.  Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.


The chicken was great – not too spicy, but it did have some kick.  We will definitely have it again.  The rice was good (how do you mess up fried rice?) but it could have been cooked a bit longer – crunchy rice is not my fav.

If you love Chinese take out, but are trying to eat at home, this was a great alternative.  I would highly recommend trying it yourself.


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